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How to spatchcock a chicken: a step by step guide with a video. The chicken is lathered in a mustard seed marinade and roasted over cauliflower steaks- while the drippings from the chicken infuse the cauliflower with goodness and flavor! A delicious one-pan meal! Video.
What is it about fall that always makes me want to roast a chicken and bake bread? It is the same every year. Cozy, warm, comfort food – don’t you just love this time of year? This little chicken was grown by my friend Ben over at Casa Cano Farms and I have to say it was the happiest tasting chicken I’ve ever had.
This recipe for Spatchcock Chicken is a cinch to make and perfect for brisk fall nights. The chicken is “spatchcocked” which is basically a fancy way of saying the chicken is butterflied. It’s a simple technique ( see the video) that allows the chicken to cook quickly and evenly, perfect for busy weeknights.
It requires cutting out the backbone with a sturdy pair of kitchen scissors and then opening it up and flattening it out. Here it’s rubbed with a mustard marinade and placed over a bed of cauliflower steaks, then into the oven, it goes. It requires about 15-20 minutes of prep, and the oven does the rest of the work. The flavorful juices drip all over the cauliflower and when it comes out, both are cooked to perfection and the house smells divine.
How to spaTchkock Chicken | video
How to Spatchcock Chicken (Step-by-Step INSTRUCTIONS)
Before starting on the chicken, prepare your parchment lined baking sheet with sliced cauliflower and onion. Line a sheet pan with foil or parchment. Slice cauliflower into steaks about ½-¾ inch thick. Sprinkle with salt, pepper and a very light drizzling of olive oil. Add sliced onion and garlic cloves if you like and a scattering of herbs like thyme, sage or rosemary.
To spatchcock a chicken, place the chicken breast-side down on a flat surface. Remove the neck and organs from the cavity.
Using sharp kitchen scissors, cut along each side of the backbone, removing the backbone (saving it for stock if you like).
Open the chicken up like a book and search for the lower tip of the breast bone in the inside cavity. Slicing the flesh there at that point will allow the bone to protrude out and the bird to flatten more easily.
Turn the chicken over and using the heel of your hand, press down hard flattening the breast bone. Season the inside of the chicken with salt and pepper.
It’s a fun technique to learn and preparing a chicken this way is also great for grilling.
Save the leftover bones and tidbits for chicken broth, which can be frozen and used for soups and stews later on.
When it comes out, it will be deliciously golden, juicy and tender with tasty browned bits.
Spoon the flavorful pan juices over the cauliflower.
Let the chicken rest for a few minutes before cutting into it. Then go to town.
More Chicken Recipes You may Like:
- Portuguese Peri Peri Chicken
- Gorgonzola Chicken with Mushrooms & Sage
- How to Cook a Whole Chicken!
- Lebanese Chicken with 7-Spice
- Chicken Mole
- Chicken Marsala
Learn how to spatchcock a chicken! An easy technique, and a delicious one-pan meal perfect for cozy fall nights. The drippings from the chicken infuse the cauliflower steaks with goodness and flavor! With a video!
- 1 head cauliflower
- 1 onion, thinly sliced
- 8 cloves garlic – whole
- small handful savory herbs- sage, thyme or rosemary
- salt & pepper to taste
- olive oil for drizzling
- 1 whole Chicken- Spatchcocked (butterflied)
- salt and pepper to taste
- Preheat oven to 400F
- Slice cauliflower into “steaks” about ½ inch -¾ inch thick, green parts and all. Place them on a parchment-lined baking sheet with a rim. Scatter sliced onions, whole garlic cloves and sprigs of herbs over top.
- Sprinkle with salt and pepper and a very light drizzle of olive oil
- In a small bowl, mix mustard and oil and a pinch of salt.
- Spatchcock the chicken (see the video). Place the chicken on a cutting board, backside up, breast bone down. Using sturdy kitchen scissors, cut along each side of the backbone, removing it, saving it for stock.
- Open the chicken up like a book, find the lower tip of the breast bone, and slice the flesh open at that point, so the tip can protrude out.
- Turn the chicken over, spread apart, press down hard on the breast bone with the heel of your hand, to flatten.
- Sprinkle the inside and outside generously with salt and pepper. Place the chicken, breast side up, over the cauliflower, pushing down to make it relatively flat.
- Brush or rub the skin side of the chicken with the mustard marinade ( saving 1-2 tablespoons for basting) getting all the nooks and crannies. Place it is flat as you can, opened up, over the cauliflower, pressing breast down one more time.
- Place in the middle of the oven for 40 minutes. Baste with the remaining mustard, and If there are pan juices ( there may not be yet) spoon some over the cauliflower, and bake for another 10-20 more minutes until cooked through.Bake until thigh at the thickest part reaches 170 F or juices run clear.
- Pull it out of the oven, and when you tilt the pan, you will see clear pan juices- spoon this flavorful juice over the exposed cauliflower. Let rest 10 minutes before cutting.
The leftover chicken will keep up to 5 days in the fridge. Use the carcass or bones to make flavorful chicken broth.
- Serving Size: 6 ounce piece chicken (skin-on) w/ cauliflower
- Calories: 453
- Sugar: 5.5 g
- Sodium: 445.3 mg
- Fat: 26.1 g
- Saturated Fat: 6.2 g
- Carbohydrates: 15.5 g
- Fiber: 5.2 g
- Protein: 40.1 g
- Cholesterol: 149.2 mg
Keywords: how to spatchcock chicken, spatchcocked chicken, mustard roasted chicken, mustard chicken